July 16th, 2016

minion hula

isn't we supposed to be having a fiesta?

Well, a luau, actually. It's been years since we've had a luau, so we thought it would be fun to throw one. We went over to the shed and hauled out all the boxes that had 'Hawaii stuff' on the side of them. Talk about a trip down Memory Lane. There was TBG's mom's Tahiti outfit, complete with anklets and wristlets and a grass skirt. I'm not sure what the difference was, but it held up well while more recent grass skirts (not purchased by us, but rather donated to us) crumbled into nothingness - talk about a mess! We found menus from previous luaus and were surprised at how similar the dishes are to the ones we are using this time

Speaking of menu - We are doing barbecued riblets, potstickers, pineapple with homemade marshmallow sauce, and seared ahi for apps. Dinner is Kalua pig (done in the oven as opposed to in the ground - the management isn't that obliging), chicken long rice, gingered zucchini, coconut sweet potatoes, fruit salad, Hawaiian potato salad, and an marinated onion/shrimp salad. Dessert will be a coconut mac cake, haupia, and mac cookies. I think that will suitably stuff everyone. Drinks will be punch, wine and champagne.

We're even going to call up Cousin Glenn this week and order flowers from him - he runs the Hawaiian Flower Garden in Mountain View Hawaii. I know he will do right by us and his flowers are always so fresh.

Now we are working on invitations since we've firmed up our guest list. It's going to be hard to wait for August!
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Rising from the ashes.

A few years ago, a chef friend of ours suffered a horrible accident when a propane pizza oven exploded in his face. It was touch and go for a while. However, he did survive and not only that, he's managed to open a new restaurant. He has embraced the flames that nearly ended his life and called his new restaurant, Fenix (pronounced Phoenix) The news article documenting the accident and his new place is here.

Last night we dined at Fe-nix and what a fabulous meal we had. Everywhere you look, there are reminders of burning - the wood of the tables is charred and there's even a propane flame (encased in glass) which burns while the restaurant is open.

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Even the plates are a memory. they are all hand throw and glazed to look blackened.

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We started with Chef's Snax - crispy bits of chicken drizzled with a sweet chili sauce. Then I had a green salad and TBG has gazpacho with rock shrimp.

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Entrees were a Thai stuff quail on a bed of spinach and black rice and NY steak with a timbale of scalloped potatoes

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Dessert was Peach Panna cotta with fresh peace ice cream and TBG's favorite ginger ice cream

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Their wine list wasn't bad, but I wished they'd featured more local wines and fewer international wines. All in all, it was a delightful night and I can't wait to go back.

If you want to see more, their home page is here.